This Easy Puff Pastry Margherita Pizza is a delicious appetizer or lunch idea! Using store-bought, refrigerated puff pastry dough, all you need to do is top it off and bake! No kneading dough required!
I love pizza like every other normal person in this world however I LOVE Margherita style pizza! There is something about the thin crust, fresh basil and sweet tomatoes that make me drool more than any other pizza.
Take those Margherita pizza ingredients and place them on top of a flaky puff pastry crust and you’ve got pizza heaven.
Using puff pastry dough to make pizza
Puff pastry pizza is just SO delicious! I mean, pretty much anything on top of puff pastry is delicious but take cheese and fresh herbs and veggies? Drool.
And it is SO easy to make. Even EASIER than rolling out your own pizza crust! All you need to do is purchase your favorite store-bought puff pastry dough and let it thaw in the fridge!
Then, follow these 3 easy steps: BRUSH, TOP and BAKE!!
- Brush with garlic n’ herb oil.
- Top with ingredients of your choice. (tomatoes, cheese, basil)
- Bake at 400ºF until golden brown.
That’s it! Treat the dough just like pizza dough! (Well…minus the kneading, rolling, tossing and flipping…)
The results of using puff pastry are a warm, flaky, buttery, airy bite. Puff pastry pizza is just SO so good you I cannot wait until you try it!
Puff pastry tips:
- Make sure your dough is as cold as possible before baking! (this will allow your dough to really rise!)
- Make sure you don’t add too many toppings to your dough. It will weigh the pastry down making it difficult to pick up and eat!
- Use FRESH mozzarella as opposed to pre-shredded bagged cheese! It. Melts. BETTER. Period.
Other pizza toppings:
Like regular pizza dough, making pizza using puff pastry ALSO allows for limitless topping possibilities!
The ONLY thing you will need to worry about is the weight of what your putting on your puff pastry dough.
It is light and airy so it will not hold up as well as your standard pizza dough. Piling on too many ingredients will make it hard to eat.
Other than that, have fun and play around with what you put on it!
Other yummy toppings ideas:
- caramelized onions
- banana peppers
- bell peppers
- ricotta cheese
- shredded chicken
- minced sausage (watch the weight)
- multiple cheeses
Commonly Asked Questions:
“Is puff pastry the same as pizza dough?”
No. Puff pastry dough is made from layers of butter, flour and water whereas pizza dough is made with flour, oil, water and yeast.
You do not need to roll it out unless it looks uneven. If it does, a light roll will do the trick.
Yes! This recipe shows you how to do it. Just make sure to read my tips.
Puff pastry should be cooked at 425 degrees F for about 10 minutes. You are looking for the color of the dough to turn a golden brown and for the dough itself to puff up.
You do not need to roll it if the recipe does not require a thin dough. For puff pastry pizza, you want the dough to stay nice and thick so it puffs up nicely.
There are two reasons why this usually happens. The temperature of your oven was not hot enough or the temperature of your dough was not cool enough. For the best results, keep your puff pastry dough COLD and wait until your oven is fully pre-heated!
Other appetizer recipes you may like:
Puff Pastry Dough Margherita Pizza
- 2 Sheets Refrigerated Puff Pastry Dough ((17.3 oz. Package))
- 12 Oz. Freshly Grated Mozzarella Cheese
- ½ Cup Cherry Tomatoes, Sliced in half
- ½ Cup Fresh Basil Leaves, Roughly chopped
- ¼ Cup Extra Virgin Olive Oil
- ½ Tsp. Garlic Power
- ½ Tsp. Onion Powder
- ½ Tsp. Dried Oregano
- ½ Tsp. Salt
- ¼ Tsp. Pepper
- Preheat over to 425°F.
- In a small bowl, add the garlic powder, onion powder, oregano, salt and pepper with your olive oil.
- Open semi-thawed puff pastry sheets and place on baking sheet(s). If you don't do it now, it will be difficult to transfer.Use a pastry brush to brush a light coating of the oil n' herb mixture onto each pastry sheet.
- Add your tomato slices over each puff pastry sheet.
- Grate your mozzarella cheese and spread evenly leaving about an inch of untouched dough around the perimeter.
- Place in the oven for 8-10 minutes or until pastry is puffed and golden brown.(I suggest placing your sheets on a lower rack in the oven so the bottom can get crispy.
- Once the pizza is done, take out and sprinkle with fresh basil leaves! Wait about 5 minutes before cutting. Enjoy!
- Cut your pizza into whatever size you wish. Just keep in mind that it is a delicate dough so large slices will be harder to hold.
- Don’t add the basil until it comes OUT of the oven!
- Freshly grated mozzarella cheese makes a difference!
- You can leave your mozzarella cut into rounds instead of grating it if you choose!
- You can use a can of diced tomatoes instead if you do not have any fresh tomatoes on hand! Just spread onto the dough first.
- Allow the pizza to rest for 5 minutes so the cheese does not come off while cutting.
- You can reheat the next day in the oven at 350 F for 4-5 minutes.